Spaghetti alla carbonara | La vera e originale!
La carbonara è uno dei piatti forse più discussi per la varietà di modifiche che nel corso degli anni si sono via via apportate. Un tra tutte l'utilizzo della pancetta al posto del guanciale, o anche l'utilizzo del parmigiano o del pecorino e ancora c'è chi ci mette la cipolla o altre verdure come le zucchine per esempio...che pur standoci molto bene snaturano completamente il piatto.
Noi vi proponiamo la nostra versione, un po' particolare forse, ma di sicura riuscita!
► Ingredienti per realizzare una magnifica carbonara:
Spaghetti 400g
Pancetta o guanciale 150g
Pecorino 200g
Tuorli d'uovo 4
Uovo 1
Pepe macinato 2 pizzichi
Sale qb
--------------------------------------------------------------------------
Nella cucina di Cookaround c’è sempre qualcosa di nuovo da imparare!
Puoi scegliere tra più di 900 ricette originali della cucina italiana ed internazionale che aggiungeranno stile e fantasia ai tuoi piatti.
► GUARDA ALTRI VIDEO:
ANTIPASTI
PRIMI
SECONDI
CONTORNI
DOLCI
PASTA DI ZUCCHERO
RICETTE VEGETARIANE
-------------------------
Entra nel mondo di Cookaround: la community per chi ama la cucina e tutto ciò che le gira intorno!
Seguici sui SOCIAL
- Facebook
- Twitter
► NON PUOI PERDERE LA PROSSIMA VIDEORICETTA!
Iscriviti al canale
#cookaround #spaghettiallacarbonara #ricettaspaghettiallacarbonara
Spaghetti Carbonara #shorts#cooking #easy #comfortfood #fyp 
Recipe @thegoldenbalance
I am telling you, this is seriously delicious. A creamy, cheesy sauce with the umami delicious bacon.
Ingredients
6 oz spaghetti
3/4 cup Parmesan cheese (or pecorino)
4 slices bacon (or guanciale)
2 eggs
2 tsp peppercorn
Season a large pot of water with salt and bring to a boil. Get your pasta cooking when you start cooking your bacon.
MAKE SURE TO SAVE SOME PASTA WATER FOR SAUCE
In a frying pan over medium heat, toast your peppercorns until fragrant. Then grind them.
In a bowl, mix cheese, eggs, and pepper.
In a cold frying pan, add sliced bacon and turn the heat to medium. Once the bacon is crispy and fat is rendered around 8-10 minutes, add cooked pasta and cheese mixture. Mix vigorously and add a small splash of pasta water as needed. ( I used way too much)
Once the sauce is emulsified, plate and enjoy!
Pasta Carbonara Recipe (with the Whatever Pan) | Italian Recipe | Best Cookware
Ingredients
• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs yolks
• 350g spaghetti
• 50g unsalted butter
• Sea salt
• Freshly ground black pepper
Method
• Put a large saucepan of water on to boil.
• Finely chop the pancetta, finely grate the pecorino cheese and parmesan and mix them together.
• While the spaghetti is cooking, fry the pancetta. Drop unsalted butter into your Whatever Pan and, as soon as the butter has melted, tip in the pancetta.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
• Keep the heat under the pancetta on low. When the pasta is ready, put it in the Whatever Pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
• Beat the 3 large egg yolks in a medium bowl and add the parmesan and pecorino cheese (keeping a small handful back for sprinkling over later).
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist.
• Season with pepper and enjoy!
Jean Patrique tools used
• The Whatever Pan
#food #pasta #pastacarbonara
Thanks for watching the video Pasta Carbonara Recipe
King of Carbonara shares his Pasta Recipe - Food in Rome
A visit to Luciano Cucina Italiana in Rome, Italy, to watch Chef Monosilio preparing Spaghetti Carbonara, his signature dish, which brought him the nickname King of Carbonara. Receiving a Michelin Star at the sweet age of 27 years, he later decided to open a more casual style restaurant which is his current Luciano Cucina Italiana in the Centre of Rome -
Authentic Italy Episode 1:
Authentic Italy Episode 2:
Authentic Italy Episode 4:
Spaghetti alla Carbonara Recipe
Cooking this Spaghetti alla Carbonara recipe. Who else loves this recipe?
Written recipe:
Patreon:
My website:
T-shirts:
~Social Networks~
Facebook:
Twitter:
Google+
~My PO Box info~
PO BOX 4129
Long Branch NJ station B 07740
Easy Carbonara in 15 Minutes
Rich, silky smooth carbonara in only 15 minutes!
Visit and use the code LAGERSTROM for 10% off your order.
☕Like this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
12 STAINLESS FRYING PAN:
-- RECIPE --
(makes 2 portions)
▪225g/8oz very thick cut bacon, diced into small batons
▪Olive oil
▪340g/12oz spaghetti
▪50g or 1/2c aged parmesan, feather shredded
▪50g or 1/2c pecorino romano, feather shredded
▪1 egg + 3 egg yolks
▪2g or 1teas ground black pepper
▪Reserved pasta water
To cook the pasta, bring water to a boil. I’m using a 12” saute for this for faster boiling. Salt water then add spaghetti. Simmer on high for about 8min. When done, noodles should have just a bit of crunch in the middle.
To cook the bacon and prepare the sauce, preheat a large heavy-bottomed pot over low. Add a bit of olive oil to the pot followed by bacon. Allow to render and brown for around 8min, stirring occasionally.
In a separate bowl, mix together cheeses and eggs.
When bacon is rendered and golden, remove it from the pot, and reduce heat to medium low, adding any bacon grease that comes with it back into the pot followed by black pepper. Fry black pepper and stir with wooden spoon, scraping up bacon fond.
At this point, ladle in about 300mL/1.5c pasta water into bacon pot and continue to deglaze up bacon fond. Transfer spaghetti into bacon pot (remembering to save additional pasta water to adjust sauce later).
Stir 100mL/.5c of pasta water together with the egg and cheese mixture.
Add 100mL/.5c of additional pasta water into the spaghetti pot and stir. Simmer pasta in shallow water for about 90 seconds. Taste pasta. It should be al dente. Remove from heat and stir in rendered bacon. Add egg/cheese mixture and stir very well until cheese melts. If needed, return pot to low heat, stirring constantly until cheese is melted and sauce is velvety and creamy. Don’t take it too far or sauce will become gloppy.
Top with a pinch of aged parm and black pepper and serve.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:08 boiling spag, rendering bacon, mixing sauce
4:46 Vite Ramen (ad)
5:46 Finishing the carbonara
9:20 Let’s eat this thing
#carbonara #carbonararecipe #pasta
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!